New (for me) Brisket Technique...

JD McGee · 07-07-2008, 08:17 PM

So...I've been reading Mrs. JD's July issue of bon appetit titled "The BBQ Issue". There is an article titled "brisket, low & slow" that's a pretty good read. The recipe I'm interested in doing this weekend is a Southwestern brisket with ancho chile sauce.

The recipe calls for a 5 to 5 /12 lb flat with 1/4 to 1/2 in fat cap...

Apply the rub 2 - 24 hours in advance, wrap with plastic wrap, place in fridge...

Fire up the smoker (hickory or oak smoke woods) to 250...

Place the brisket (fat side up) in a disposable aluminum pan for the first 3 1/2 hours (or 160 internal temp) then wrap in two layers of HD foil...smoke for another 1 1/2 hours ( to 190 internal temp)...let rest on a baking sheet for an additional 1 to 2 hours before serving.

Your thoughts?

Sledneck · 07-07-2008, 08:19 PM

I was reading that recipe on line at the market the other day. That ancho chiie sauce sounded really good. Go for it and keep us posted.

1_T_Scot · 07-07-2008, 08:21 PM

I'm pretty new at this so just my thougts.

I don't like the roast beef effect that the brisket in a pan gives.

I put the fat cap down.

Just learning about rubs so I'll just read other posts.

JD McGee · 07-07-2008, 08:23 PM

Quote:

Originally Posted by 1_T_Scot

I'm pretty new at this so just my thougts.

I don't like the roast beef effect that the brisket in a pan gives.

I put the fat cap down.

Just learning about rubs so I'll just read other posts.

Roast beef effect...

Not sure what you mean here bro...

JD McGee · 07-07-2008, 08:26 PM

Found a link to the recipe...check it out. http://www.bonappetit.com/magazine/2...ho_chile_sauce

1_T_Scot · 07-07-2008, 08:27 PM

Quote:

Originally Posted by JD McGee

Roast beef effect...

Not sure what you mean here bro...

It sits in the juices and seems more like it was roasted in a pan. Still flavorful just not very much of a smoke flavor. Not complaining if you smoked it that way I'd eat it.

Just let me know when its ready.

JD McGee · 07-07-2008, 08:30 PM

Quote:

Originally Posted by 1_T_Scot

It sits in the juices and seems more like it was roasted in a pan. Still flavorful just not very much of a smoke flavor. Not complaining if you smoked it that way I'd eat it.

Just let me know when its ready.

Gotcha...

Supper's at 6:00 next Saturday or Sunday depending on the weather!

Don't be late!

1_T_Scot · 07-07-2008, 08:33 PM

Quote:

Originally Posted by JD McGee

Gotcha...

Supper's at 6:00 next Saturday or Sunday depending on the weather!

Don't be late!

Cool Thanks. I used to live across the sound from you in Bremerton and Port Orchard, I'd be there if I still lived there.

FatDaddy · 07-07-2008, 10:16 PM

I did the Ancho chili bbq sauce out of the Texas LEgends cook book. It was ok, I had to use a little beer to thin it out, it was pretty thick. Definitely different than a sweet thick sauce.

bowhnter · 07-08-2008, 06:59 AM

I would be tempted to do it fat side down (but like my wife say, I can't follow a recipe)
Let us know how it goes.

Pitbull · 07-08-2008, 07:05 AM

That's pretty close to SOP except for the pan. When I use a pan I put a cookie rack in the bottom of the pan to keep the brisket up off of the bottom. As far as fat side direction, if you have tuning plates I'd say fat side down. Otherwise fat side up.

Divemaster · 07-08-2008, 08:02 AM

Quote:

Originally Posted by Pitbull

That's pretty close to SOP except for the pan. When I use a pan I put a cookie rack in the bottom of the pan to keep the brisket up off of the bottom. As far as fat side direction, if you have tuning plates I'd say fat side down. Otherwise fat side up.

The pan is the first thing that got me too... Seems like your blocking a whole side of meat from getting any smoke.... If there is a way to make it a drip pan or as Pitbull said, put it on a rack so the bottom gets a chance at the smoke, it sounds good to me...

As for the the fatcap, I always do it up on my Lang so it's a non-issue to me...

Vince RnQ · 07-08-2008, 12:00 PM

I read that recipe last night while thumbing through the magazine in a store last night. I then grabbed a copy of The Barbeque Bible (S. Raichlen) and looked at his basic brisket recipe. Not identical but oddly similar they were, right down to cooking the brisket in a foil pan.

I'm not a fan of doing the initial phase of cooking a brisket in a pan or cooking fat side up. (I use WSMs and that is why I like to cook fat side down.) I think the pan creates a braising environment too early in the cook and the meat doesn't get a chance to take on as much smoke as it would resting directly on the grate.

Hopefully this method will work well for those who give it a try.

Pitbull · 07-08-2008, 12:09 PM

Quote:

Originally Posted by Divemaster

The pan is the first thing that got me too... Seems like your blocking a whole side of meat from getting any smoke.... If there is a way to make it a drip pan or as Pitbull said, put it on a rack so the bottom gets a chance at the smoke, it sounds good to me...

As for the the fatcap, I always do it up on my Lang so it's a non-issue to me...

Actually I've been experimenting with the pan idea lately due to the close proximity of my tuning plates to the cooking grate in my horizontal on the Old Country. There is too much radiant heat for beef in my opinion. I did like I said above, but cut the sides of the aluminum pand down to about 3/4" tall. The brisket came out perfect in all aspects. The radiant heat is not an issue on my LyfeTyme. If you don't have tuing plates there is no need for a pan.

Fastball · 07-08-2008, 12:29 PM

I'm agin it. I don't ever start out putting meat in a pan unless I don't care about the smoke flavor, and I never 'don't care' about the smoke flavor. Having said that, I'm pretty much an idiot about such things until someone shows me the error of my ways.

07-07-2008, 08:17 PM	#1
JD McGee somebody shut me the fark up. Join Date: 06-28-07 Location: Duvall, WA	New (for me) Brisket Technique... So...I've been reading Mrs. JD's July issue of bon appetit titled "The BBQ Issue". There is an article titled "brisket, low & slow" that's a pretty good read. The recipe I'm interested in doing this weekend is a Southwestern brisket with ancho chile sauce. The recipe calls for a 5 to 5 /12 lb flat with 1/4 to 1/2 in fat cap... Apply the rub 2 - 24 hours in advance, wrap with plastic wrap, place in fridge... Fire up the smoker (hickory or oak smoke woods) to 250... Place the brisket (fat side up) in a disposable aluminum pan for the first 3 1/2 hours (or 160 internal temp) then wrap in two layers of HD foil...smoke for another 1 1/2 hours ( to 190 internal temp)...let rest on a baking sheet for an additional 1 to 2 hours before serving. Your thoughts? __________________ "The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets...

07-07-2008, 08:19 PM	#2
Sledneck is one Smokin' Farker Join Date: 12-04-05 Location: Wantagh, NY	I was reading that recipe on line at the market the other day. That ancho chiie sauce sounded really good. Go for it and keep us posted. __________________ [SIZE="3"][B][COLOR="Blue"][URL="http://bbqilluminati.blogspot.com"]BBQ Illuminati Blog[/URL][/COLOR][/B][/SIZE] [B][COLOR="Blue"][B]Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.[/B][/COLOR][/B]

07-07-2008, 08:26 PM	#5
JD McGee somebody shut me the fark up. Join Date: 06-28-07 Location: Duvall, WA	Found a link to the recipe...check it out. http://www.bonappetit.com/magazine/2...ho_chile_sauce __________________ "The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets...

07-07-2008, 10:16 PM	#9
FatDaddy is One Chatty Farker Join Date: 04-04-06 Location: Wichita Falls, Tx	I did the Ancho chili bbq sauce out of the Texas LEgends cook book. It was ok, I had to use a little beer to thin it out, it was pretty thick. Definitely different than a sweet thick sauce. __________________ HALF DIAMOND RANCH BBQ Home made 5' reverse flow smoker Lg BGE WSM 18.5 WSM 22.5 Weber Kettle 22 1/2" silver series Weber Copper Smokey Joe Gold 14.5" GPS trackable RED super fast thermopen http://www.facebook.com/jtempleton2

07-08-2008, 06:59 AM	#10
bowhnter Babbling Farker Join Date: 12-05-06 Location: Van Alstyne TX Name/Nickname : Mike	I would be tempted to do it fat side down (but like my wife say, I can't follow a recipe) Let us know how it goes. __________________ Mike Primo Oval XL Grilla Silverbac Weber kettle 22” and 26” Weber Genesis Blackstone 22 and 36 Weber Jumbo Joe for the RV Ooni Pro Pizza Oven Join us for the South East Bash in Lebanon, Tn. May 4, 2024 https://docs.google.com/spreadsheets...p=drivesdk)%5D Bash planning thread here https://www.bbq-brethren.com/forum/s...d.php?t=305951

07-07-2008, 08:21 PM	#3
1_T_Scot is Blowin Smoke! Join Date: 06-03-08 Location: Pontiac Illinois	I'm pretty new at this so just my thougts. I don't like the roast beef effect that the brisket in a pan gives. I put the fat cap down. Just learning about rubs so I'll just read other posts.

07-08-2008, 07:05 AM	#11
Pitbull is one Smokin' Farker Join Date: 02-11-08 Location: Texas	That's pretty close to SOP except for the pan. When I use a pan I put a cookie rack in the bottom of the pan to keep the brisket up off of the bottom. As far as fat side direction, if you have tuning plates I'd say fat side down. Otherwise fat side up. __________________ PitBull Lyfe Tyme 20 Old Country Trailer Pit W/Upright Smokey Mountain-Webber Kettle Kamado-Campfire-Rocket Stove I take nothing for granted. I now only have good days and great days.

07-08-2008, 12:00 PM	#13
Vince RnQ is One Chatty Farker Join Date: 09-09-07 Location: Phoenix, AZ	I read that recipe last night while thumbing through the magazine in a store last night. I then grabbed a copy of The Barbeque Bible (S. Raichlen) and looked at his basic brisket recipe. Not identical but oddly similar they were, right down to cooking the brisket in a foil pan. I'm not a fan of doing the initial phase of cooking a brisket in a pan or cooking fat side up. (I use WSMs and that is why I like to cook fat side down.) I think the pan creates a braising environment too early in the cook and the meat doesn't get a chance to take on as much smoke as it would resting directly on the grate. Hopefully this method will work well for those who give it a try. __________________ Rhythm 'n QUE Our Website On Facebook A Few Great Moments in RnQ History 1st Place Chicken at The Jack 2012 GC at the Inaguaral Sam's Club Invitational The Double Grand Championship

07-08-2008, 12:29 PM	#15
Fastball Full Fledged Farker Join Date: 01-22-08 Location: Mounds and Big Cedar, Oklahoma	I'm agin it. I don't ever start out putting meat in a pan unless I don't care about the smoke flavor, and I never 'don't care' about the smoke flavor. Having said that, I'm pretty much an idiot about such things until someone shows me the error of my ways. __________________ "Smoked Bologna is the 'Food of the Gods'" --- My Son ---------------------------------------------------- Homemade Mobile Offset Smoker Homemade Cabinet Smoker..AKA "The Contraption"...AKA "Mr. Potatohead" J&R Mfg Combo Broiler w/ Rotisserie Weber 22.5 kettle Char-Broil Gasser Old Beat-up Off-brand Kettle Grill

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